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Pad Thai noodles recipe

  • 4servings
  • 20minutes

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Source: www.deliciousmagazine.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, E
MineralsSelenium, Iodine, Fluorine, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 25g tamarind pulp

  2. 150g dried medium rice noodles

  3. 2 tbsp Thai fish sauce (nam pla)

  4. 2 tbsp palm sugar

  5. 1 tbsp tomato puree

  6. Juice of 1/2 lime

  7. 3 tbsp sunflower oil

  8. 2 garlic cloves, finely chopped

  9. 2 eggs, beaten

  10. 2 tbsp freshly ground dried shrimps

  11. 1/2 tsp crushed dried chillies

  12. 2 tbsp roasted unsalted peanuts, chopped

  13. 4 spring onions, shredded

  14. 175g beansprouts

  15. Small handful fresh coriander leaves

Instructions Jump to Ingredients ↑

  1. Put the tamarind pulp in a small bowl and pour over 125ml hot water. Set aside for 10 minutes.

  2. Put the rice noodles in a bowl, pour over boiling water and soak for 5 minutes. Drain and set aside. Strain the tamarind into a clean bowl and mix 2 tablespoons of the tamarind paste with the fish sauce, palm sugar, tomato purée and lime juice.

  3. Heat the oil in a wok and add the garlic. Cook for 1 minute, then pour in the eggs and allow to set before chopping them up a little in the pan. Add the noodles and stir-fry for 1 minute. Stir in the tamarind mixture, shrimps and half each of the dried chillies, peanuts and onions. Stir-fry for 2 minutes. Reserve a handful of beansprouts and add the rest to the pan. Stir-fry for 1 minute.

  4. Divide between bowls and garnish with the remaining chillies, peanuts, onions, beansprouts and coriander leaves.

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